Search the recipe database
Carrot, Celery, Cucumber w/Dressing
1/4 cup red/orange vegetable, 1/4 cup other vegetable
Number of Portions: 100 Size of Portion: 1/2 cup
Recipe HACCP Process: #1 - No cook
- Vegetables (Other)
- Vegetables (Red/Orange)
INGREDIENT | MEASURE (FOR 100 SERVINGS) |
|---|---|
Carrots, Raw, Mini, Peeled, #602 | 7 pound(s) |
Celery, Raw, Sticks, Cupped 4", MS #605 | 3 pound(s) + 4 ounce(s) |
Cucumber with Peel, Whole, Fresh, #635 | 7 pound(s) |
Dressing, Fat Free Ranch, 12 gram, #419 | 50 packet(s) |
Dressing, Fat Free, 1000 Island, 1.5 ounce, #193 | 50 packet(s) |
DIRECTIONS
1. | Wash cucumbers under cool running water, then drain. If carrots and celery sticks are not prewashed, wash under cool running water and drain. |
2. | Portion 1/2 cup carrot sticks in individual serving containers. Add 1/8 cup each of celery sticks and sliced cucumbers to each container. CCP: Cover and refrigerate at 41 degrees F or lower until ready for service. |
3. | Place on refrigerated line for service. CCP: Hold under refrigeration (41 degrees F or lower) until ready for service. Check temperature every 30 minutes. Cover, label, and date any leftovers. |
Production Notes
Use commodity products when available.